Core Viewpoint - The recent release of the seventh batch of typical practices to curb food waste emphasizes the importance of quantification, standardization, and precision in addressing food waste in the restaurant and catering industry [2]. Group 1: Key Practices - The promotion of a "self-selected dishes + weight-based pricing" model in Ji'an, Jiangxi Province has effectively guided public rational consumption and reduced food waste, leading to a 10% to 15% decrease in average ingredient loss rates [2]. - In Shanghai's Huangpu District, a comprehensive management system has been established, covering procurement, inventory, and consumption, which has enhanced the standardization of data and created a dynamic monitoring mechanism [2]. - The implementation of a smart reservation system in Huangpu District has allowed for precise guidance on procurement and meal preparation based on actual demand, thereby improving the overall efficiency of the food service industry [2]. Group 2: Lessons Learned - The key to applying these practices lies in analyzing specific scenarios and tailoring solutions accordingly, as demonstrated by schools in Changsha, Hunan Province, where daily leftover rice has been reduced to 25 grams [3]. - The focus should be on practical and achievable goals rather than unrealistic targets, ensuring that efforts to reduce food waste are sustained over time for continuous improvement [3].

Group 1 - The core viewpoint of the articles highlights the role of the "Sentinel Team" in ensuring food safety and promoting green consumption in Haidian District [1][2] - The "Sentinel Team" consists of new employment groups who actively report potential safety hazards in daily life, such as unlit disinfection cabinets in restaurants [1] - The team also participates in anti-food waste initiatives by promoting the "Clean Plate" campaign among delivery riders [1] Group 2 - The "Sentinel Team" has expanded significantly with broad participation from various sectors, becoming an essential force in grassroots governance [2] - In response to operational disruptions, such as elevator failures in supermarkets, team members promptly report issues to market supervision authorities, ensuring quick resolutions [2] - Haidian District has implemented various support programs for new employment groups, including free haircuts, raincoats, professional training, and daily care, enhancing the sense of belonging and happiness among team members [2]

食堂的节约触角还延伸至能源管控。后厨的燃气灶具由食堂工作人员检查，确保按时关闭;洗手池 旁，新安装的感应水龙头取代了传统手拧式龙头，洗手、洗菜时水流自动启停，避免了长流水现 象。"水流时间合理控制，但卫生标准一点没降。"正在洗菜的工作人员说。 这些改变和创新并非"灵光一现"，而是依托于科学系统的精细化管理。在食堂储物间，一本深蓝色 的管理台账格外醒目。翻开账本内页，食堂每周厨余垃圾数量、种类与处理方式等信息详细记录在案。 "后厨的垃圾交由环保公司处理，实现资源化利用。" 梁萝雅透露，这些"分类—处理—再生"的闭 环操作，使食堂垃圾资源化利用率达90%，努力让"废料"找到新归宿。 6月25日中午，三亚市崖州区政府机关食堂内，工作人员正将一摞摞餐盘送至后厨回收处。回收台 的正上方，一双"电子眼"正在"工作"，它通过摄像头实时记录着餐盘的剩余情况。 "结合人工智能、大数据等技术，无须人工干预，摄像头就能自动识别餐盘和剩餐，精准监测过剩 倒餐行为。"食堂负责人梁萝雅指着监控屏幕说，这是崖州区以科技赋能机关食堂反餐饮浪费工作的举 措之一。 崖州区机关食堂每日为1200人次提供就餐服务。为从源头上减少食材损耗，该区还推出 ...

勤俭节约是中华民族的优秀传统。习近平总书记指出，"采取有效措施，建立长效机制，坚决制止餐饮 浪费行为。要进一步加强宣传教育，切实培养节约习惯，在全社会营造浪费可耻、节约为荣的氛 围。""制止餐饮浪费是一项长期任务，要坚持不懈抓下去，推动建设节约型社会。" 本版今起推出"节约食物反对浪费"系列报道，多地记者探访机关、学校和餐饮行业，关注各地在防止餐 饮浪费中的经验和探索。 ——编者 厉行节约、反对浪费是我们党的光荣传统和优良作风。党政机关应当带头开展粮食节约行动，落实反食 品浪费管理责任。在反餐饮浪费方面，各地机关食堂有哪些经验做法？取得了怎样的成效？ 长春市绿园区林园街道机关食堂 闭环管理促节约 个性菜单调众口 本报记者门杰伟 饭点刚过，吉林长春市绿园区林园街道食堂，垃圾桶中，只有少量剩汤、鱼刺和果核。在后厨，食堂工 作人员正忙着洗刷餐具、清理厨余垃圾。 边角料变开胃菜 "近段时间以来，食堂清理工作省事多了。"食堂工作人员张姐说，"我们食堂从食材入手，动态监测每 天的用餐人数，定量配餐，既让大家吃得饱、吃得好，也减少浪费。" 一粥一饭，当思来处不易；半丝半缕，恒念物力维艰。机关食堂反食品浪费工作做得怎么样，数 ...